This is a lovely soup and if you grow oregano in your herb patch it will substitute wonderfully for the chopped parsley.
1 tbsp olive oil
1 onion, diced
1 medium potato, peeled and diced
2 carrots, diced
500g cherry tomatoes, halved
60g red lentils (preferably soaked for 4 hours, if possible)
1.2 litres chicken stock, hot
Salt and freshly cracked black pepper
2 sprigs parsley, leaves chopped
cream, to serve
- In a medium saucepan, heat the butter and olive oil. Sweat the onions over a gentle heat for 5 mins until translucent. Increase the heat and add the diced potatoes, carrots and tomatoes. Season well and stir over a medium heat for 5 mins until the tomato juices start to run and coat the other vegetables.
- Add in the lentils and stock, cover and bring to the boil, then simmer for 15 mins. Liquidize to a smooth consistency with a handheld blender.
- Ladle into soup bowls and serve garnished with cream and freshly chopped parsley.